Cheesy Chicken Enchilada Dinner

(Kraftrecipes.com)

what you need

1

lb.  boneless skinless chicken breasts, cut into bite-size pieces

1

jar  (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided

1-1/4

cups  KRAFT Shredded Cheddar Cheese, divided

1/4

cup  chopped fresh cilantro

10

 flour tortillas (8 inch)

2-1/2

cups  frozen corn

make it

HEAT oven to 350°F.

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 6 min. or until done. Stir in 1/2 cup salsa, 2/3 cup cheese and cilantro.

SPREAD 1 cup salsa onto bottom of 13x9-inch baking dish. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with remaining salsa and cheese.

BAKE 20 min. or until heated through, cooking corn as directed on package near end of the chicken baking time.

SERVE chicken with corn.